1 package of frozen cheese tortellini
1/2 lb. fresh baby spinach
1 (15 ounce) can of artichoke hearts in water, drained and chopped
1 roasted red pepper, dried and chopped
1/2 small red onion, chopped
1 garlic clove
1 lemon zested
2 tsp. fresh lemon juice
2 T. red wine vinegar
1/4 c. extra-virgin olive oil
1 T. fresh thyme leaves, or 1/2 tsp. dried leaves
Kosher salt and black pepper
A handful of sun-dried tomatoes packed in oil, coarsely chopped
Cook the tortellini according to package directions and cool.
Combine spinach, artichoke pieces, red pepper and onion in a large bowl.
Chop garlic. Add a pinch of salt to the garlic. With the side of a large knife, mash it into a paste.
In a small bowl combine the garlic, lemon zest, lemon juice, and vinegar.
Whisk in oil, thyme and black pepper.
Add the pasta and tomatoes to the vegetables and toss with the dressing.